Your Christmas feast has never looked this good! Serve this lemon-ginger cured trout with herby mayo and fennel as a starter.
Mix the salt, sugar, gin or vodka, ginger and lemon zest together in a bowl. Place the fish in a large ceramic dish and top with the cure mixture. Cover with cling film and refrigerate, 12 hours, pouring off any water that appears every few hours. For the herby mayo, combine all the ingredients in a bowl, check the seasoning and set aside. Rinse off the trout cure and pat dry with paper towel. Place the side of trout on a platter and serve topped with shaved fennel and lemon slices with a side of herby mayo. To keep the fennel fresh and crispy, place the shavings in ice water. They’ll also curl up and make for a pretty garnish.Lemon-ginger cured trout with herby mayo and fennel
Ingredients
Cured trout
Herby mayo
Instructions
Notes
Lemon-ginger cured trout with herby mayo and fennel
November 21, 2016 (Last Updated: November 14, 2018)
1
2
3